Beetroot curry with coconut milk and coriander

Ingredients for 2 servings:

• 6 balls of fresh beetroot
• 1 can coconut milk, 400 ml
• 1 piece(s) of ginger root, approx. 5 cm
• 1 chili pepper(s)
• 1 bunch of coriander, approx. 40 g
• 3 garlic cloves
• 20 ml rapeseed oil, sunflower oil, sesame oil or similar oil
• 1 cup of sour cream, approx. 250 g
• ¼ tsp cumin powder
• ¼ tsp curry powder
• chili powder
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Asian, exotic, spicy

Peel the beetroot and coarsely grate or chop. Roast in oil with the finely chopped chili pepper and finely chopped ginger. Add the beetroot and cook for about 5 minutes, taking care not to overcook the beetroot. Add the coconut milk. Add the cumin powder, curry powder, chili powder, crushed garlic, 2/3 of the chopped coriander leaves, and a pinch of salt. Cook for another 5 minutes. Ideally, the beetroot will still be crunchy. Serve the curry in deep plates or bowls. Sprinkle the remaining coriander leaves on top and drizzle with a dollop of sour cream or serve it on the side.